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Butcher / Breaking
Primarily used for processing large cuts of meat, butcher and breaking knives are essential tools for professional chefs and cooking enthusiasts alike. With blades typically ranging from 8 to 12 inches in length butcher and breaking knives are often thought of interchangeably however there are definite distinctions in form that enable each to excel at different tasks. Butcher knives have long, stiff blades that come to a clubbed end which is ideal for holding a straight line while portioning steaks and trimming fats from primal cuts. Breaking knives are thinner and more flexible than butcher knives with tips that curve upwards towards the spine of the blade. Breaking knives are designed for use on primal cuts out of a hanging side of beef and are also extremely functional when breaking down whole fish. Scimitars (sometimes spelled Cimiters) are commonly categorized along with breaking and butcher knives as well. Similar to butcher knives in thickness, scimitars are wide and stiff with an upward curvature. This curved shape is beneficial in that it creates a longer slicing area which allows for a greater range per single slicing motion.
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F. Dick ErgoGrip 10 in. Granton Edge Breaking Knife
The F. Dick ErgoGrip 10 in. Granton or Hollow Edge Breaking Knife was designed with a butcher in mind. This knife is used for breaking the primal cuts out of a hanging side of beef. Useful in dressing out wild game like deer and elk. Break knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle with finger guard. It must also comply with the hygienic food law requirements. When used in slaughterhouses and cutting plants, functional handles are an absolute must for ergonomic, safe and fatigue-free work. The butcher's knife must sit comfortably and securely in the hand without slipping, as professional knives are in continuous use for hours on end. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. For our butcher's knives, we exclusively use high-quality knife alloys (X55CrMo14) and material compositions for the blade and handle. The blade's balanced hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means considerably less sharpening. In our special hardening process, each blade is individually case-hardened and monitored - with optimum results in terms of hardness and structure. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry. You can rely on our professional quality: the knife retains its cutting ability and edge retention for a very long time. This allows for effortless, fatigue-free work. Your wrists are not subjected to unnecessary strain. After all, working with a dull butcher's knife requires more strength, places greater strain on the joints, increases the risk of accidents and can lead to tension and pain. With the polished blade, we guarantee the highest level of hygiene. This means that less residue can adhere to the blade, making them corrosion-resistant and easier to clean. There is no gap at the blade exit from the handle, and the handle absorbs neither grease nor dirt. Furthermore, it is easy to clean and resistant to heat, shocks and abrasion. The break knife of the ErgoGrip and Expert Grip 2K have been awarded the American NSF seal for hygiene and quality. The special Kullenschliff (Granton or Hollow Edge) reduces sticking to the blade, as air cushions are created between the food to be cut and the blade. Learn More$37.70 -
F. Dick Ergo Grip 8.5 in. Granton Edge Breaking Knife
The F. Dick Ergo Grip 8.5 in. Granton Edge Breaking Knife the task of the butcher's break knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibers and can then be processed further without any problems. However, it can also be used for rough cutting, including the quartering of whole meat products, which are then processed into large cuts. The subsequent process of portioning or cutting the meat into ready-to-eat pieces - known as fine cutting - requires precision and exact cutting action. That is why it is important that you have a sharp butcher's knife in your hands so that the meat is cut cleanly and is not torn. Especially expensive meat cuts such as fillets would suffer a significant reduction in value as a result. The butcher's breaking knife, also called a skinning knife, has a long and curved blade that allows you to make a long, pulling cut. It is used to cut large pieces of meat. You can also use it to remove skin and fatty fibers. It is very suitable for shearing and covering. The butcher's knife is used as a versatile tool in slaughterhouses and butcher's shops. The Granton Edge further ensures the smooth cutting process. Learn More$33.15 -
F. Dick Expert Grip 8.2 in. Breaking Knife
The F. Dick Expert Grip 2K 8 inch Breaking Knife Knife is designed for high usage breaking and butcher work. The butcher's breaking knife, also called a skinning knife, has a long and curved blade that allows you to make a long, pulling cut. It is used to cut large pieces of meat. You can also use it to remove skin and fatty fibres. It is very suitable for shearing and covering. The butcher's knife is used as a versatile tool in slaughterhouses and butcher's shops. The task of the butcher's knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. However, it can also be used for rough cutting, including the quartering of whole meat products, which are then processed into large cuts. The subsequent process of portioning or cutting the meat into ready-to-eat pieces - known as fine cutting - requires precision and exact cutting action. That is why it is important that you have a sharp butcher's knife in your hands so that the meat is cut cleanly and is not torn. Especially expensive meat cuts such as fillets would suffer a significant reduction in value as a result. A break knife is distinguished first and foremost by the shape of its blade. It is on the narrow side, curved upwards and tapered to a point at the front. This simplifies handling and allows the knife to glide along easily when cutting. The cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist. The unique handle is designed to not only be highly ergonomic, for comfort, but also features a slip proof handle even when wet or greasy. This is what we refer to as a "double pour" handle. Meaning that there is a hard-inner core encased in a soft grip. This is to ensure that no bacteria can become wedged between the blade and handle. NSF Certified, Made in Germany. Learn More$22.10 -
F. Dick ErgoGrip 6 in. Butcher Knife
F. Dick ErgoGrip 6 in. Butcher Knife is universal for butchers with this particular size and shape. It can be used for breaking down sections of meat and also for regular boning tasks. The advantage of this knife with the wide blade is that it will withstand more sharpening without sacrificing the usefulness of the blade, making it last twice as long as a regular boning knife. The butcher's knife is sometimes called a “block knife” because it was traditionally used on chopping blocks. Its wide blade makes it ideal for cutting, slicing and much more. It is part of the basic assortment in every butcher's shop, but home slaughterers and hunters also use the knife. The butcher's knife is also used in kitchens, where it is ideal not only for processing meat, but also for raw vegetables. That is why the butcher's knife is considered such an all-rounder. It can be used to cut a variety of different foods quickly, efficiently and precisely. It has a blade length of 18 cm to 36 cm and it comes in different blade shapes. Shapes range from a wide blade, an extra-wide version and up to two different curved versions. The classic version is the straight blade shape. With our butcher's knives, you can choose between the handles from our ErgoGrip or ExpertGrip butcher’s knife series. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Sometimes it makes sense to use different models. Learn More$24.05 -
F. Dick ErgoGrip 8.25 inch Breaking Knife
The F. Dick ErgoGrip 8.25 in. Breaking Knife the task of the butcher's break knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. However, it can also be used for rough cutting, including the quartering of whole meat products, which are then processed into large cuts. The subsequent process of portioning or cutting the meat into ready-to-eat pieces - known as fine cutting - requires precision and exact cutting action. That is why it is important that you have a sharp butcher's knife in your hands so that the meat is cut cleanly and is not torn. Especially expensive meat cuts such as fillets would suffer a significant reduction in value as a result. The butcher's breaking knife, also called a skinning knife, has a long and curved blade that allows you to make a long, pulling cut. It is used to cut large pieces of meat. You can also use it to remove skin and fatty fibres. It is very suitable for shearing and covering. The butcher's knife is used as a versatile tool in slaughterhouses and butcher's shops. A break knife is distinguished first and foremost by the shape of its blade. It is on the narrow side, curved upwards and tapered to a point at the front. This simplifies handling and allows the knife to glide along easily when cutting. The cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist. Learn More$27.95 -
F. Dick ErgoGrip 10 in. Breaking Knife
The F Dick ErgoGrip 10 in. Breaking Knife is designed for breaking the primal cuts out of a hanging side of beef. Useful in dressing out wild game like deer and elk. The task of the butcher's break knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. However, it can also be used for rough cutting, including the quartering of whole meat products, which are then processed into large cuts. The subsequent process of portioning or cutting the meat into ready-to-eat pieces - known as fine cutting - requires precision and exact cutting action. That is why it is important that you have a sharp butcher's knife in your hands so that the meat is cut cleanly and is not torn. Especially expensive meat cuts such as fillets would suffer a significant reduction in value as a result. The butcher's breaking knife, also called a skinning knife, has a long and curved blade that allows you to make a long, pulling cut. It is used to cut large pieces of meat. You can also use it to remove skin and fatty fibres. It is very suitable for shearing and covering. The butcher's knife is used as a versatile tool in slaughterhouses and butcher's shops. A break knife is distinguished first and foremost by the shape of its blade. It is on the narrow side, curved upwards and tapered to a point at the front. This simplifies handling and allows the knife to glide along easily when cutting. The cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist. Learn More$32.50 -
F. Dick 11 in. Extra Large Butcher Knife
F. Dick 11 in. Butcher Knife with an extra wide blade, feels more like a cleaver. The blade is very wide at 3.8 inches wide; even the handle measures 1.5 inches by 1 inches in the middle of the handle where your palm sits. This butcher knife is ideal for cutting large slabs of meat. Weighs in at 2 pounds 4 oz. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Butcher’s knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle. It must also comply with the hygienic food law requirements. When used in slaughterhouses and cutting plants, functional handles are an absolute must for ergonomic, safe and fatigue-free work. The butcher’s knife must sit comfortably and securely in the hand without slipping, as professional knives are in continuous use for hours on end. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. German Made Learn More$101.40 -
F. Dick ErgoGrip 12 in. Butchers Knife
The F. Dick Ergo Grip 12 in. Large Butchers Knife is meant for heavy duty butcher work, trimming fat and breaking down primal cuts. The butcher's knife is sometimes called a “block knife” because it was traditionally used on chopping blocks. Its wide blade makes it ideal for cutting, slicing and much more. It is part of the basic assortment in every butcher's shop, but home slaughterers and hunters also use the knife. The butcher's knife is also used in kitchens, where it is ideal not only for processing meat, but also for raw vegetables. That is why the butcher's knife is considered such an all-rounder. It can be used to cut a variety of different foods quickly, efficiently and precisely. It has a blade length of 18 cm to 36 cm and it comes in different blade shapes. Shapes range from a wide blade, an extra-wide version and up to two different curved versions. The classic version is the straight blade shape. With our butcher's knives, you can choose between the handles from our ErgoGrip or ExpertGrip butcher’s knife series. Please Contact our Knife Merchant Store if we are lacking colors or sizes desired, we will be happy to bring items in from Germany we may not be carrying. The curved blade is known as American style. The strongly curved blade, which is very pointed towards the front, is ideal for cutting steaks. The elongated cutting edge simplifies handling and the knife can glide along easily when cutting. This allows for long cuts that can be made in a flowing movement, while the more comfortable hand position protects your wrist. Which shape you choose depends on the type of application. Sometimes it makes sense to use different models. Made in Germany Learn More$48.75 -
F. Dick ErgoGrip 14 in. Butcher Knife
The F. Dick Ergo Grip 14 in. Extra Large Butchers Knife is meant for heavy duty butcher work this knife is one of the long and broadest kitchen knives available. Used mostly for trimming fat and breaking down primal cuts. The Ergo Grip Handle is both ergonomic and sanitary. Butcher’s knives must be very sharp, durable and resilient as well as having all the necessary safety features, such as an ergonomically shaped handle. It must also comply with the hygienic food law requirements. When used in slaughterhouses and cutting plants, functional handles are an absolute must for ergonomic, safe and fatigue-free work. The butcher’s knife must sit comfortably and securely in the hand without slipping, as professional knives are in continuous use for hours on end. The finger guard on the handle prevents your hand from accidentally slipping off and coming into contact with the knife blade. Friedrich Dick's Butcher Knives use high-quality knife alloys (X55CrMo14) and material compositions for the blade and handle. The blade's balanced hardness of 56° HRC significantly reduces material consumption and ensures that the cutting edge has a long life time. For you, this means considerably less sharpening. In our special hardening process, each blade is individually case-hardened and monitored – with optimum results in terms of hardness and structure. Each cutting edge is given a polishing finish: even sharper, even faster, even better – also thanks to the knife's cutting edge and blade geometry. Learn More$60.45 -
F. Dick Expert Grip 10 in. Breaking Knife
The F. Dick Expert Grip 10 in Breaking Knife is designed for high usage breaking and butcher work. The butcher's breaking knife, also called a skinning knife, has a long and curved blade that allows you to make a long, pulling cut. It is used to cut large pieces of meat. You can also use it to remove skin and fatty fibres. It is very suitable for shearing and covering. The unique feel of the handle allows you to grip with lightning speed and precision, increasing output and productivity. The knife fits comfortably and naturally in your hand, so you will feel less tension, strain and pain. Even when wet and greasy, the surface structure of the handle is particularly non-slip and the knife lies securely and firmly in your hand. Thanks to the special manufacturing process – soft shell, hard core – there are no gaps between the blade and the handle, which prevents residues and bacteria from entering between the handle and the blade. The handle is easy to clean and resistant to heat, impact and abrasion. The butcher's break knife is used as a versatile tool in slaughterhouses and butcher's shops. The task of the break knife is to produce beautiful pieces of meat that have been cleanly separated from components such as tendons and fibres and can then be processed further without any problems. However, it can also be used for rough cutting, including the quartering of whole meat products, which are then processed into large cuts. The subsequent process of portioning or cutting the meat into ready-to-eat pieces - known as fine cutting - requires precision and exact cutting action. That is why it is important that you have a sharp butcher's knife in your hands so that the meat is cut cleanly and is not torn. Especially expensive meat cuts such as fillets would suffer a significant reduction in value as a result. A break knife is distinguished first and foremost by the shape of its blade. It is on the narrow side, curved upwards and tapered to a point at the front. This simplifies handling and allows the knife to glide along easily when cutting. The cuts are long and can be made in a flowing movement, while the more comfortable hand position is easy on the wrist. The unique handle is designed to not only be highly ergonomic, for comfort, but also features a slip proof handle even when wet or greasy. This is what we refer to as a "double pour" handle. Meaning that there is a hard-inner core encased in a soft grip. This is to ensure that no bacteria can become wedged between the blade and handle. NSF Certified, Made in Germany. Learn More$26.00
